Shirley's StoryOk, When I first moved to Hawaii in 1970 with my Native Hawaiian husband and 3 children I was introduced to this recipe from my sister in law who has since passed on but she was a wonderful cook. I use different seasoning than hers as well(she just used Hawaiian salt for seasoning... This picture of the stew looks foggy cause I took a picture of it while it was cooking hence you see steam coming up..and forgot to take a picture of it in a bowl before we had it for supper the other night.
Its a family favorite and especially is to my youngest son.
In Hawaii the sides for it would be poi and poki but since we moved to WA state I can't run to the store and buy a sack of poi.
So instead hubby makes Poki and I serve rice with it for him and make a pan of cornbread for me.. I can tell you this stew is good!
luau leaves ( leaves from the taro plant)
stems of the luau leaves
hawaiian salt or sea salt to taste
granulated chicken boullion
1Take off the stems of the luau leave and peel off the outer skins of stems and then break the stems into pieces
2Place the luau leaves and broken up stems in the kitchen sink that is filled with water. Let it sit in the water while you go to the next step.
4Next after browning up the meat add water to fill 1/2 the pot.
I skim off the scum that is on the top of the water.
5Add the seasoning.. I believe I added 1 tsp sea salt, the 1 TBSP minced garlic, and the chicken boullion granules.. stir it up and let it cook with the meat while we go to the next step.
6Back to the sink I clean the leaves and stems with the first wash and then let all that water run out and replace water again and give the leaves and stems another wash.
7Then I get my cutting board and a sharp knife and take about 3-4 of the leaves and roll them up and cut into strips.